Tomato-Corn Chowder

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Tomato-Corn Chowder

Don’t be surprised by the delicate pink color of this chowder.

Yield: Serves 4


  • 1 quart milk
  • 1 cup tomato puree
  • 2 leaves basil
  • 2 stalks celery, chopped
  • 2 potatoes, peeled and chopped
  • 2 cups cooked corn, canned or fresh
  • Salt and pepper to taste


Combine milk, tomato puree, basil, and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil.

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